Print

Zucchini Lasagna Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 34 reviews

This Zucchini Lasagna is a delicious low-carb twist on the classic Italian dish, replacing pasta with grilled zucchini slices. It's layered with savory ground beef meat sauce, a creamy ricotta and cheese mixture, and topped with melted mozzarella and parmesan. Perfectly baked until bubbly and golden, this comforting casserole serves as a flavorful, healthier alternative that the whole family will enjoy.

Ingredients

Zucchini

  • 2 lbs zucchini (4-5 medium/large, cut into 1/4” thick slices or rings)
  • 1 tbsp olive oil or cooking spray (plus more for meat sauce)
  • 3 1/2 tsp fine sea salt (divided)
  • 1 tsp freshly ground black pepper

Meat Sauce

  • 1 1/2 lbs ground beef (15-20% fat content)
  • 1 cup yellow onion (chopped)
  • 3 garlic cloves (minced)
  • 24 oz marinara sauce (homemade or store-bought)
  • 1/4 cup chopped basil or parsley (divided)

Cheese Mixture

  • 4 cups shredded mozzarella cheese (divided)
  • 15 oz reduced-fat ricotta cheese
  • 1 cup shredded parmesan cheese
  • 1 large egg

Instructions

  1. Prepare Zucchini: Preheat an outdoor grill, grill pan, or large skillet to medium/high heat. Slice zucchini into 1/4” thick slices or rings, discarding the ends. Lightly brush or spray both sides with olive oil and season all over with about 2 teaspoons of salt and 1/2 teaspoon of pepper. Grill the zucchini for 2 minutes per side until crisp-tender and lightly charred.
  2. Make the Meat Sauce: Preheat your oven to 375°F. Heat a deep saucepan or Dutch oven over medium-high heat and add 1 tablespoon olive oil along with the ground beef. Sauté the beef, breaking it up with a spatula, until browned, about 5 minutes. Drain excess fat, leaving about 2 tablespoons. Add chopped onions and sauté for 5 minutes, then add minced garlic and cook for an additional minute. Pour in marinara sauce and half of the chopped basil or parsley. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer uncovered for 10 minutes, stirring occasionally, then adjust seasoning to taste and remove from heat.
  3. Make the Cheese Sauce: In a mixing bowl, combine 1 cup shredded mozzarella, ricotta cheese, parmesan cheese, the egg, the remaining basil or parsley, and 1/2 teaspoon salt. Stir thoroughly to create a smooth cheese mixture.
  4. Assemble Zucchini Lasagna: Spread 1/2 cup of the meat sauce in the bottom of a 9x13 casserole dish. Layer grilled zucchini slices, meat sauce, a sprinkle of mozzarella, and spoon on cheese mixture, spreading evenly. Repeat these layers until you have three layers of zucchini, distributing the sauces and mozzarella evenly among layers.
  5. Bake: Poke 9-12 toothpicks evenly over the surface of the assembled lasagna to prevent foil from sticking to the cheese. Cover the dish with foil and bake at 375°F for 40-45 minutes. Remove the foil and broil on high for 3-4 minutes until the top is golden and bubbly. Let rest for 15 minutes before slicing. Garnish with additional basil or parsley if desired. Serve warm.

Notes

  • Grilling the zucchini helps reduce excess moisture, preventing a watery lasagna.
  • Using reduced-fat cheese options lowers calories without sacrificing flavor.
  • Allow lasagna to rest after baking for easy slicing and better flavor melding.
  • Broiling at the end creates a beautiful golden cheesy crust.
  • You can substitute ground turkey or chicken for a leaner protein option.

Find it online: https://recipethrive.com/zucchini-lasagna-recipe/